Watermelon juice was exposed to the enzyme masazyme at varying enzyme concentrations (0.01-0.1 % w/w) and different time (20-120 min) and temperature (30-50°C) combinations. The effects of the treatments on selected responses (juice recovery, total dissolved solids (TDS), viscosity, turbidity, cloud stability and L value) were determined employing a second order Box Behnken Design in combination with Response Surface Methodology. Enzymatic treatment effectively degraded polysaccharides, resulting in reduced viscosity, turbidity and absorbance value and increased juice recovery, total dissolved solids and lightness. R 2 value for all models for the dependent variables were greater than 90 %. The maximum juice recovery (86.27 %), TDS (8.7°Brix) and L value (17.57) while minimum viscosity (0.0020 Pa.s.), turbidity (39.37 NTU) and cloud stability (0.033 abs) were obtained when enzyme treatment was set up with 0.09 % w/w enzyme concentration at 46.90°C and 117.45 min.
Whey is a nutritious by product of some traditional Indian processed milk products and it needs to be utilized in an effective way in order to reduce environmental hazards associated with its untreated disposal. Low calorie watermelon beverage appears to be a simple, attractive and economic method of whey disposal. The experiment was designed by Central Composite Rotatable Design of Responce Surface Methodology. Three independent variables whey, Innova ® fiber and sucralose were chosen at five levels within the respective ranges of 40-60 %, 2.0-5.0 % and 0.01-0.03 %. The effect of the variables on flavour, mouthfeel, after-taste, viscosity, total soluble solids (all to be maximized) and sedimentation (to be minimized) was observed. These three were the independent variables whose effect on flavour, mouthfeel, after-taste, viscosity, total soluble solids (all to be maximized) and sedimentation (to be minimized) were evaluated. Quadratic model fitted well to all dependent variables. The R(2) values for flavour, mouthfeel, aftertaste, viscosity, sedimentation and TSS were 95.57, 98.71, 95.50, 97.87, 99.26 and 98.17 %, respectively. Response surface methodology was used to optimize the level of processing parameters. Maximum scores for flavour (7.46), mouthfeel (7.49), after-taste (7.72), viscosity (13.55 cp) and total soluble solid (15.34°Brix) and minimum score for sedimentation (1.55 ml/10 ml) were obtained when the formulation contained 51.46 % whey, 3.84 % Innova® fiber and 0.021 % sucralose.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.